Scallops with Pickled Carrots and Shellfish Sauce Recipe - Great British Chefs
Perfectly cooked scallops are served with an indulgent shellfish sauce, herbaceous nasturtium oil and sharp pickled carrots in this simple yet complex seafood starter recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 100g of rice wine vinegar
- 50g of water
- 2.5g of salt
- 60g of mint, stalks only
- 2 large carrots, 1 orange and 1 purple
- 50g of baby spinach
- 25g of nasturtium leaves, ideally large leaves, plus a few extra small leaves to garnish
- 150g of grapeseed oil
- 500g of langoustine shells, or lobster shells
- 90ml of vegetable oil
- 125g of unsalted butter, chilled and cubed
- 2 shallots, sliced
- 75g of carrots, sliced
- 100g of fennel, sliced
- 2 tbsp of tomatoes, chopped
- 1 garlic clove, sliced
- 100g of lemongrass
- 5g of green cardamom pods
- 5g of star anise
- 150ml of white wine
- 60ml of brandy
- 750ml of chicken stock
- 1l carrot juice, reduced to 500ml
- 250g of double cream
- Maldon salt
- 4 large hand dived scallops
- 50ml of grapeseed oil
- 50g of unsalted butter
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